Dante

Chickpea cutlets with sriracha ranch dressing (made with yellow sriracha), sides of steamed chard, and kohlrabi with home-made vinaigrette (native vinegar, olive oil, herbs de Provence)

Mongolian Beef over noodles

Baked tilapia with roasted koginut squash

I'll confess that I did have to read it twice.

I just cut it in to 1/4 inch (approximately) thick triangles, coated them with a small bit of oil, and put them in the air fryer for about ten minutes. The texture is pretty much the same as oil fried tofu. I've done this multiple times before- it's my default way of preparing tofu.

Rotini with butternut squash and chard

Jollof Rice with air fried tofu

Fish cakes with Blue Hubbard squash and greens

Stir fry of tofu, yellow pepper, onion, carrot, bitter melon, mushroom, and broccolini, over oil noodles

Stir fry over rice with leftover pulled pork added

pulled pork sandwich with Hasselback potatoes

The sauce was very very simple. I don't think that yucca really needs much. I just browned up the onions, added the garlic and let it cook for a few minutes, then added some black pepper, then some stock, and poured it over the yucca.

Chicken tacos with sour cream/lime/cilantro sauce, air fried seasoned potatoes, and yuca with garlic/onion sauce

experimenting with a new fried rice recipe

Hi! I've recently found myself the recipient of ten pounds of basic russet potatoes. I love the things but need to use them up before any go bad and I don't want to just fall back on my usual mainstays (mashed, fries, hasselback, potato pancakes,home fries, tofu-and-potatoes-in-miso-gravy) ,and want to avoid getting sick of potatoes as much as possible, so I want to mix it up more. Does anyone have any particular favourites spotlighting potatoes that they'd like to share?

Sesame tofu and veggies over rice

Thank you! It's basically one of my Frankenstein recipes, where I realize that I have a bunch of recipes for the same thing and then go through them, compare and contrast, and then combine what I feel are the best parts of all of them,then test, analyze, and refine from there. I saw that the Egg Shop Fried Chicken recipe used both a brine and a buttermilk marinade, and added a drizzle of honey at the end. Substituting pickle brine for regular brine has been a thing for a while, and it only made sense to use my own pickle brine, and then I decided to swap out the honey for a maple/bourbon/butter drizzle. I prefer rice flour to wheat flour for frying as I feel it gives a crispier coating, and then added the spice blend alleged to be the KFC herbs-and-spices. It sounds like a lot of steps but it's much easier than it seems, as most of the components are basically throw-ingredients-together-in-a-container-mix-them-and-apply,so, following brining and marinade, at the actual cooking stage it's just dredge in flour, fry, drizzle, and then add sauce.

Air fried chicken with a pickle brine brining (from my own homemade pickles), buttermilk marinade, seasoned rice flour coating, and bourbon/maple/butter drizzle to finish, topped with a mayo/mustard/bbq sauce. Side of steamed rapini.

Veggies and air fried tofu in a peanut/lime sauce over noodles.

Thank you! I tend to be pretty eclectic. Not much one for "tradition". Plus, my pantry tends to be pretty eclectic as well, so I have a pretty broad selection of stuff on hand.

Thank you! I'll confess that part of this was me throwing together what I could work with. It all synergized remarkably well. If I were to do anything different, I'd have made it saucier somehow, as the dumplings, while tasty, turned out a bit on the dry side.

Air fried chicken (brined, marinated in seasoned buttermilk, coated with rice flour), with oven-roasted tomatoes and mashed potatoes with steamed kale mixed in

Poached chicken with scallions, onion, and scrambled egg cooked in the poaching broth, over rice

Semolina, ricotta,and dill dumplings, accompanied by sauteed Brussels sprouts and noodles with fried shallots and oyster sauce

Cheeseburger w/canned chipotles in adobo mixed in with the meat, steamed snow peas on the side.